Specialty Coffee
Nothing replaces a good cup of coffee at the start of the day or in a short break. For us coffee is a ritual, full of antioxidants, that clears the mind.
What makes it specialty?
Specialty coffee is transparent and carefully handled at every step from seed to cup. Every bean on our counter was harvested at the right altitude and climate. You taste chocolate, caramel, berries or citrus, not bitterness or burn.
Sustainable, ethical, fresh
- Fair trade: beans from cooperatives that farm sustainably and pay growers fairly.
- Fresh roast: roasted weekly to the bean's profile.
- Skilled brewing: our baristas adjust water temperature and grind for every bean.
No sugar, no syrups
Forget high-calorie coffees with refined sugar and artificial syrups. We let the coffee's own sweetness and body speak. Oat, almond, coconut and soy milk are available; if you like it sweet, a touch of agave or real honey.
From the menu
- Espresso and americano: balanced acidity, rich crema.
- Cold brew: coarse-ground beans steeped 16–20 hours in cold water; low acidity, smooth, refreshing.
- Plant-milk lattes: silky oat or almond milk micro-foam with a clean espresso shot.
- Matcha latte: ceremonial-grade Japanese matcha with plant milk.
The water matters
A cup of coffee is about 98% water. Water for our coffee machines goes through a second filtration and mineral-balancing stage. Our water filtration.
Coffee menu